Buttermilk Fried Chicken

Fried chicken has always been a top favorite. I like fried chicken and I want to try the best fried chicken recipes around. My mission is to try all the fried chicken recipes that claim to be the best and share them with you, our loyal followers and friends. Of course, my goal won’t be complete without featuring buttermilk fried chicken.

A good fried chicken should be juicy and tender in the inside while crispy in the outside, at least for me. This Buttermilk Fried Chicken recipe has all the three characteristics that I am looking for plus it is less greasy.

This recipe makes use of buttermilk which, in my opinion, does a great job in tenderizing the chicken and keeping its juices. Buttermilk is a low fat fermented dairy product made from cow’s milk. This has a sour taste brought about by the lactic acid bacteria that it holds.

We all know that fried chicken is cooked by frying the chicken in oil (that’s how it got its name in the first place). You might find this recipe a little unusual because the process also involves baking. You see, baking the chicken after frying for a short time makes it crispy in the outside and maintains all the juice inside while it cooks; it also lets excess oil drip.

Comments

Hello.. hope you can reply to me asap. Me and sis are trying your buttermilk. We have accepted a birthday pack foods service to be held in a school but the problem is because of the tropical storm a no class for today was declared. We have marinated already the chicken in buttermilk ( just fresh milk + vinegar , since buttermilk is not found here). Will the chicken’s taste differ or masira if we put it in the freezer and to be cook tomorrow morning? It is our first time to try this recipe. Pls help and hoping for your soonest reply. Thanks a lot.

hello… i tried this, and it’s really good! i pan fried it with peanut oil (doesn’t burn fast) under medium heat. While half way into the baking, i suggest to flip the chicken so the bottom chicken skin will also be crispy.

I tried this one! Really tender and juicy! My kids prefer this rather than my own conventional pan-fried chicken. And best of all, it’s a healthier method of coming up with FRIED CHICKEN! Cheers, kuya!

you can substitute a cup of whole milk and 1 T of white vinegar. Add the white vinegar to the milk and let stand in room temp for 15 minutes. =) you can also use yogurt. i also find it hard to look for buttermilk so I made one myself.

I have the same problem regarding buttermilk availability but I googled this from ehow.com Making a recipe that calls for buttermilk? Use this simple substitute, and you won’t need to buy any:
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients: